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Asparagus and Chive Toast Cups

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 portion   g Total Servings:  

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
  g
%
Saturated / Saturé g
%
+ Trans / Trans
 g
Cholesterol / Cholestérol
  mg
%
Sodium / Sodium
  mg
%
Carbohydrate / Glucides
 g
%
Fibre / Fibres
 g
%
Sugars / Sucres
 g
Protein / Protéines
 g

%
Vitamin A / Vitamine A
%
Vitamin C / Vitamine C
%
Calcium / Calcium
                                      %
Iron / Fer
%
Niacin / Niacine
                      %
Thiamine / Thiamine
%
Riboflavin / Riboflavine
%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per   portion   g Total Servings:

Amount Per Serving
Calories
  Calories from Fat

% Daily Value *
Total Fat
  g
%
Saturated Fat
  g
%
+ Trans
 g
Cholesterol
  mg
%
Sodium
  mg
%
Total Carbohydrates
 g
%
Fiber
 g
%
Sugars
 g
Protein
 g

Vitamin A   % • Vitamin C  %
Calcium  % • Iron  %
Thiamine  % • Riboflavin  %
Niacin  % • Folate  %
* Based on a 2000 calorie diet


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Prep time

25 mins

Cook time

35 mins

Total time

60 mins

Ingredients

1 loaf Kinnikinnick White Bread (454 g)

1 loaf Kinnikinnick Whole Grain Bread (504 g)

2 tbsp olive oil (30 g)

½ leek - chopped (44 g)

2 garlic cloves - minced (7 g)

2 tbsp Kinnikinnick All Purpose Flour Blend (26 g)

½ tsp salt (2 g)

½ tsp pepper (1 g)

1½ cups whipping cream 33% (336 g)

2 cups asparagus - cut into ¾" pieces/blanched (560 g)

2 tbsp fresh parsley - chopped fine (6 g)

1 tsp chili flakes (2 g)

2 tbsp chives - chopped (7 g)

¾ cup grated parmigiano reggiano cheese - reserve ¼ cup (60 g)

Optional: garnish with fresh chives

Directions

Filling

  1. In a large skillet, heat olive oil. Sauté leeks, blanched asparagus, chives, chili flakes, parsley, salt and pepper.
  2. Slowly add Kinnikinnick All Purpose Flour Blend and mix until vegetables are coated with flour.
  3. Stir in cream. Continue stirring until mixture thickens (about 3 - 5 minutes).
  4. Add ½ cup grated cheese. Mix until cheese has melted.
  5. Remove from heat and set aside.

Bread Cups

  1. Preheat oven to 375°F (190ºC). Spray mini muffin pan with non-stick spray and set aside.
  2. With a rolling pin, carefully flatten 24 slices of bread (12 of each type).
  3. Cut each slice of bread into two 2½" rounds for a total of 48 rounds.
  4. Gently press the bread cut-outs into mini muffin pan.
  5. Bake in preheated oven for 10 - 12 minutes (bread should be crisp and hold form).
  6. Let bread cups cool for 10 minutes.
  7. Remove bread cups from muffin pan and place on a baking sheet. 

 Assembly

  1. Place 1 tablespoon filling into each bread cup.
  2. Top with remainder of grated cheese.
  3. Return to preheated oven and bake for 10 minutes. The filling should be golden brown and heated through.
  4. Garnish with fresh chives and serve warm.

Yields 48 appetizers


Tips & Variations

  • Toast cups can be prepared the day before (leave in mini muffin tin over night). Do not cover.
  • This appetizer freezes well. Prepare and fill toast cups. Freeze prior to last bake. Bake from frozen state on baking tray at 375ºF (190ºC) for 15 - 18 minutes. Check filling is heated through.

 

 

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Weight: 615 g / 21.7 oz
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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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